Creamy Mussel Chowder

Creamy Mussel Chowder
Chowder is traditionally a hearty bowl of food and our simple Creamy Mussel Chowder is easy to make and an enjoyable way to enjoy your seafood.
Prep time: 
Cook time: 
Total time: 
  • 1 kg mussels
  • 1 teaspoon olive oil
  • 1 small leek, sliced thinly
  • 2 large potatoes, chopped finely
  • 2 trimmed sticks celery, chopped finely
  • ½ cup dry white wine
  • 2 cups fish stock
  • 2 cups water
  • 30g butter
  • 2 tablespoons plain flour
  • 1 cup skim milk
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh chives
  1. Scrub mussels under cold running water; remove beards.
  2. Heat oil in large saucepan; cook leek, potato and celery, stirring, until leek softens. Add wine; boil, uncovered, until wine reduces by half. Add stock and the water; bring to a boil. Reduce heat; simmer, uncovered, about 20 minutes or until potato is tender.
  3. Meanwhile, melt butter in small saucepan; cook flour, stirring, 1 minute. Add milk; bring to a boil. Reduce heat; simmer, stirring, until sauce thickens.
  4. Blend or process half of the chowder mixture, in batches, until smooth. Return to pan with remaining chowder; stir in sauce.
  5. Add mussels to pan; bring to a boil. Reduce heat; simmer chowder, covered, about 5 minutes or until all mussels open (discard any that do not). Serve in bowls; sprinkle with herbs.

Comments and Feedback

1 Comment on "Creamy Mussel Chowder"

Notify of
Sort by:   newest | oldest | most voted

Looks like a yummy recipe.

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend